Chicken Salad with Celery and Dijon

Ingredients

• 2 packed cups pulled cooked chicken (340 g)
• 1/2 cup mayonnaise (112 g)
• 1/3 cup plain Greek yogurt (80 g)
• 2 celery stalks, finely diced (100 g)
• 1 cup seedless grapes, quartered (150 g)
• 1/3 cup sliced almonds (40 g)
• 2 scallions, thinly sliced (30 g)
• 1 tablespoon Dijon mustard (15 g)
• 1 tablespoon lemon juice (15 g)
• 1 teaspoon finely grated lemon zest (2 g)
• 3/4 teaspoon fine salt (4.5 g)
• 1/4 teaspoon black pepper (0.5 g)

Instructions

1. Prepare chicken. Pull the chicken across the grain into short strands, removing skin and small bones. Place it in a wide bowl, then add the finely diced celery, quartered grapes, and sliced scallions.
2. Toast. Toast almonds in a dry skillet over medium-low heat for 3 to 4 minutes, shaking often, until pale gold and fragrant. Move them immediately to a plate and cool completely before mixing.
3. Mix the dressing. Whisk mayonnaise, yogurt, Dijon, lemon juice, zest, salt, and pepper until smooth and thick enough to fall from the whisk in a ribbon. Taste for a bright, slightly assertive balance.
4. Fold. Spoon dressing over chicken and produce. Fold from the bottom with a flexible spatula until evenly coated, then fold in two-thirds of the cooled almonds without crushing the grapes or overworking the meat.
5. Chill. Cover and refrigerate for 10 minutes so the dressing settles around every strand. Stir, taste, and adjust the seasoning, adding 15 g yogurt if needed. Divide into six portions and top immediate servings with remaining almonds for lasting crunch and a fresh toasted finish.

Notes

• Pat washed grapes dry so water does not loosen the dressing during storage.
• Keep garnish almonds separate from make-ahead portions and add them just before eating.
• Refrigerate for 4 days; do not freeze the dressed salad. Freeze plain cooked chicken for 2 months instead.

Nutrition Facts